Anyway, I have a nice, big pot roast sitting in the fridge that we have to eat through first before I can even think of making salmon for a while. But when I do:
JennyP's Salmon
(2) 1/2 lb. pieces of farmed Atlantic salmon fillet
1/4 c. Trader Joe's Wasabi Mayo
1/4 c. soy sauce
1-2 tbsp. wasabi paste
Blend the wasabi mayo, soy sauce, & wasabi paste together. It helps to microwave them first to warm them up.
Grill the salmon in a little olive oil.
Serve & drizzle the wasabi sauce on the luscious fillets.
Don't forget the Three Buck Chuck (Merlot) or Henry Weinhard's Private Reserve.
jimt's barbecued salmon
salmon filet
two cloves fresh garlic, chopped
one-half stick butter
juice of one lemon
two cups water soaked wood chips (in order of preference, alder, hickory, mesquite)
tinfoil
Melt the butter. Add the chopped garlic and let it stew for a bit. Remove from heat. Add the lemon juice. Keep liquid (warm) until use below.
Make a tinfoil pan for the wood chips that you can place under the grill. Fire up your barbeque. You want a moderate heat, less than you'd use to cook steaks. After your gas grill is heated up or your charcoal is ready, place the wood chips in their tinfoil pan under the grill. Get them smoking.
Place a layer of tinfoil on the grill big enough to accomodate the salmon, with the edges turned up. Place the salmon on the tinfoil and baste with the butter-garlic-lemon mixture.
Close the lid on the grill (or cover with more tinfoil to keep the smoke in).
Cook for about 12-15 minutes per inch thickness, or until it's the same color all the way through, but don't overcook or it will be dry. Don't undercook (as is so trendy now), or you may find out what types of parasites live in raw fish.
When serving, leave the skin and the gray fatty layer of meat on the tinfoil. Either ruins the flavor.
TJ's has a good lemon dill sauce also. We use it on grilled salmon and more recently on some steelhead trout fillets.
Bon Apetit!